Making Butter at Home / Slik Lager Du Smør Hjemme

A great how-to-do-it recipe found on
A Taste of History with Joyce White
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Everything’s Better with Butter – Making Butter
at Home Using 21st Century Equipment

Joyce White who runs A Taste of History with Joyce White writes: One of the first historic cooking skills I learned was how to make butter in a crock churn.  Until I made butter myself, I never understood the steps that are necessary to make sure the butter is the best it can be.

Don’t have a proper butter churn?  No problem. Follow the simple steps below to make butter in your 21st century home kitchen using modern equipment and heavy cream.

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18th Century Barley Bread / 1800talls Byggmelsbrød

A fascinating bread recipe found on 18thC CuisineBarley Bread_post

Carolyn Smith-Kizer who runs ‘18thC Cuisine‘ writes: It seems the way to a man’s heart has always been through his stomach. If the lady who supplies the bread and honeyed wine is also good in other wifely arts, so much the better.

Here is a plate of barley bread & goat cheese with honey, served with that infamous Pramnian wine in honor of Novel Food, an event celebrating food immortalized in prose or poetry, and a dish that Circe served Odysseus, hoping to tempt him to stay.

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Martha Washington’s “Excellent Cherry Bounce” / Martha Washingtons "Utmerkede Kirsebær Bounce"

A historic cherry liqueur recipe found on Revolutionary Pie
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The girl who runs Revolutionary Pie writes: Bounce is made from sour cherries, sugar, and liquor such as brandy, rum, or whiskey. Martha’s recipe, which was found in her papers although not in her handwriting, called for brandy. This drink was one of George’s favorites. He even took it along on journeys — on a trip west in 1784, in search of a commercial waterway from the Atlantic to the Mississippi Valley, he packed canteens of Madeira, port, and bounce.

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Gourmet Sausages with Triple Topping / Gourmetpølser med Trippel Topping

A couple of great hot dog topping found on  matprat.nogourmetpølser med trippel topping_post

Hot Dogs are always popular, quick to cook on the grill and with a couple of homemade toppings like the ones in this recipe and you have a sure winner. A few ice cold beers and sodas for the young ones and a mixed salad and you’ve got a complete meal.

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Pancakes On The Campfire / Pannekaker På Bål

A great recipe for campfire cooking found on jacobs.no
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Norwegians are big on hiking, whether in the woods or in the mountains and I’m no different than the rest. I’ve made food on campfires and camp cooking gear more times than I can remember. My parents loved the outdoors too, so I’ve eaten by campfire ever since I was  toddler – Ted 🙂

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Gluten-free Loaf / Glutenfritt Brød

A gluten-free bread recipe found at goodhousekeeping.comgluten-free-loaf_post

My girlfriend who has gluten allergi will love this recipe – Ted

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Lamb Casserole with Root Vegetables / Lammegryte med Røtter

A autumn dinner recipe found in “Cappelens Kokebok”
(Cappelen’s Cook Book) published in 1991
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This is a traditional Norwegian autumn dish. Together with “Mutton in Cabbage” it was served after the lambs were slaughtered in the autumn.

Around this time of the year the grocers here in Norway fill up with lambs meat particularly suite for these two dishes so, yes, the tradition is fortunately still alive – Ted

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Settlers’ Casserole / Nybyggergryte

A dinner recipe found in “Gryteretter” (Casseroles)
published by Hjemmets Kokebokklubb in 1979

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Finnish Salmon Tartar / Finsk Laksetartar

A starter recipe found in “Internasjonale Retter med Norsk Fisk” (International dishes with Norwegian Fish) published
by Wennergren – Cappelen in 1987

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This is not tartars in the real sense of the word as tartars should be made with raw ingredients. Neither cured salmon nor smoked salmon is what one would call raw as both has been through a treatment process. Atleast seen with Scandinavian eyes, that is not raw fish. On the other hand, who cares, it looks deliciuos – Ted

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Assaduras De Peixe – Portuguese Fish Kabobs / Portugisisk Fiskegrillspidd

A reipe from “Seafood & Seaports – A Cook’s Tour of Massachusetts”  Published by Massachusetts
Seafood Council in the 1950s

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Chocolate Pancakes / Sjokoladepannekaker

A recipe from “32 Entirely New & Original Lutona Cocoa Recipes” published by E & S Jt. C.W.S Ltd. in the 1930s
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In Context: The English and the Scottish CWS opened a cocoa factory in Dallow Road, Luton, in 1902. Like the British Empire it is gone now, demolished early in 1970. It is now a site of the Guardian Business Park, near the junction with Vernon Road. This poster dates from 1906 and is a contrast between an idealised view of work in West Africa and the impressive building with smoking chimney to demonstarte a hive of industry in Luton.

luton cocoa 1906

Nowadays the cocoa and chocolate is advertised as a Fairtrade product, the workers in West Africa have their own co-operative, but no sign of any factories in the UK, or wherever it is processed in the EU.

Chocolate Malties / Sjokolade Malties

A recipe found in “The Chocolate Book” by Valerie Barrett
published in 1987
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Jane Austen’s Black Butter Jam / Jane Austens Smørbare Syltetøy

A simple but delicious jam recipe found on Bite From The Past
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The Girl who runs Bite From The Past writes: I have been dying to make this ever since I spotted it in The Jane Austen Cookbook by Maggie Black and Deirdre LeFaye.

This is the easiest jam you’ll ever make in your life-and it makes good use of leftover pieces of fruit. It’s funny to me that the instructions state this is a jam for children-probably because it’s a mixed up combination of fruit. I think it’s a wonderful addition to any biscuit or bread at tea time.

In this batch, I used strawberries, two apples that were starting to shrivel, and a couple of really ripe pears. Peel the skins off the apples and pears. You can also use peaches or plums-just be sure to blanche them first to remove the skin.

I did not can these – although you can to preserve them longer. I merely put mine in canning jars and set them in the very back of my refrigerator, where they lasted for several months!

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Swedish Port Wine Punch / Svensk Portvinspunch

A classic punch recipe found in “MENU – Internationalt Madleksikon” (MENU – International Food Encyclopedia) published by Lademann in 1976
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I don’t know about you, but around my neck of the woods it’s getting rather cold. Autumn is creeping steadily towards winter and hot beverages, with or without alcohol are certainy the order of the day. This Swedish punch is usually served during Christmas, but don’t let that stop you from making a batch right now. You can always make more for Christmas – Ted  😉

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Baking Soda Cake / Natronkake

A baking recipe found in”Husmorens Store Kokebok”
(The Housewife’s Big Cook Book) published in 1963
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